One-Pot Macaroni and Cheese with Snowfields from Saxon Creamery

Hot, Saucy Noods

You’re going to fall in love with this macaroni and cheese for three reasons: it’s infused with sage and nutmeg, it’s made with “butter cheese,” and it only requires 1 pot and 30 minutes to make.

There’s no better time to eat carbs coated in cheese than in the dead of winter. This recipe is really no more difficult or tedious than boxed mac, but it’s a way bigger upgrade.

Sponsored by Saxon Creamery

This recipe uses a cheese called Snowfields from Saxon Creamery, in Wisconsin. It’s made in the butterkäse style, a gouda-like German cheese whose name means “butter cheese.” This one is extra rich, too, because it’s made in the late fall and early winter, when the cows are producing their richest milk.

Snowfields tastes like really good butter that has been aged until it became crunchy. It’s firm, but softens in your mouth with a sweet, butterscotch flavor and a pleasant tang. It melts well while maintaining a lot of body — great for thickening up a sauce, like this one.

Sponsored by Saxon Creamery

The toasty, nutty notes in Snowfields are perfect with the classic winter flavors of sage and nutmeg. That flavor combination really sings, but of course you can change up the spices if you want. I recommend sticking with the medium shell pasta. Smaller noodles will overcook, and larger ones will undercook. There is also nothing like the way those shells cradle that buttery cheese sauce…

Sponsored by Saxon Creamery

One-Pot Macaroni and Cheese

Serves 4 Ingredients //

2 cups milk

2¾ cups broth

16oz medium shells

2 tablespoons unsalted butter

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon black pepper

1 tablespoon sage, minced

½ lb Saxon Creamery Snowfields, shredded (2 cups)

Equipment//

cheese grater

1 pot

Method//

Pour milk and broth into a stock pot, and bring to a low simmer. It should look frothy.

Add shells and salt, and cook for 9 minutes uncovered. Stir every minute, or everything will stick together.

Taste shells to make sure they still have a bit of bite, then reduce heat to lowest setting.

Add the nutmeg, pepper, and sage. Stir to combine.

Add cheese, one handful at a time. Stir and let each handful incorporate before adding rest.

Let cool for five minutes. The sauce will thicken. If it’s still a little loose, just add more cheese.

Spoon into bowls and top with black pepper and a sprinkle of nutmeg.

Special thanks to Saxon Creamery for sponsoring this post and the Cheese Sex Death mission!